Go Back

Homestyle Chicken Soup

This chicken soup is a comforting, hearty dish made by simmering a whole chicken with aromatic vegetables and herbs until tender. The broth develops a clear, flavorful profile, while the shredded chicken adds moistness and richness, making the final dish warm and inviting with a rustic appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken or chicken parts preferably thighs or drumsticks, or a whole bird
  • 1 large onion chopped
  • 2 carrots carrots peeled and sliced
  • 2 stalks celery chopped
  • 2 tablespoons olive oil or butter for sautéing
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 lemon lemon for brightness, optional
  • to taste salt and pepper for seasoning
  • Optional to taste noodles or rice for serving, if desired

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Slotted spoon
  • Meat shredder or fork

Method
 

  1. Place the whole chicken or chicken parts into the large heavy-bottomed pot and cover with cold water. Bring to a gentle simmer over medium heat, skimming off foam that rises to the surface, and cook for about 1.5 hours until the chicken is cooked through and tender.
  2. Once cooked, carefully remove the chicken from the broth with a slotted spoon and set aside to cool slightly. Discard bones and skin, then shred the meat into bite-sized pieces using two forks or a meat shredder.
  3. Meanwhile, in a separate pan, heat olive oil or butter over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Sauté for about 8-10 minutes until the vegetables are soft and fragrant, with a slight golden color around the edges.
  4. Add the sautéed vegetables to the simmering broth in the pot. Toss in the fresh thyme sprigs. Continue simmering for another 20 minutes to deepen the flavors.
  5. Taste the broth and season with salt, pepper, and a squeeze of lemon if using. Adjust the seasoning to your preference.
  6. Return the shredded chicken to the pot, stirring to combine. Warm everything together for about 5 more minutes, allowing the flavors to meld.
  7. Remove the thyme sprigs, ladle the soup into bowls, and garnish with chopped parsley. Add a splash of lemon juice for extra brightness if desired.

Notes

For a richer broth, you can roast the chicken first or add a splash of soy sauce. Feel free to add noodles or rice during the final warming step for a more filling meal.